Pecan Tassies

Prep Time:
10 min
Cook Time:
25 min
Total Time:
2 hr 15 min
24 servings


  • 1 (3 oz.) package cream cheese, softened
  • 1/2 cup butter plus 1 tbsp., softened, divided
  • 1 cup White Lily® Enriched Bleached All-Purpose Flour
  • 1 large egg
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup chopped pecans


  1. BLEND cream cheese and 1/2 cup butter. Stir in flour just until blended. Chill about 1 hour.
  2. Dough can be made ahead and chilled up to 3 days.
  3. HEAT oven to 325°F.
  4. SHAPE dough into 24 one-inch balls; press into ungreased 1 1/2-inch muffin cups or tart pans (to make a shallow shell).
  5. BEAT egg, brown sugar, 1 tablespoon butter, vanilla and salt.
  6. SPRINKLE 1/2 cup chopped pecans over dough in muffin tins. Add egg mixture; sprinkle with remaining pecans.
  7. BAKE 20 to 25 minutes or until set. Cool in pans on wire rack.


Serving Size (1/24), Calories 130 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 25mg, Sodium 25mg, Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 6g), Protein 1g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

For softer cookies, reduce baking time by 1-2 minutes. For crisper cookies, increase baking time by 1-2 minutes.

Baking Tip

Do not store soft and crisp cookies in the same container, or the crisp cookies will soften.